Monday, April 11, 2011

White Fish with Lemon Shallot Butter

I've been craving fish for a few weeks now, mainly because this new seafood restaurant, appropriately named "Fish Bar", has opened in our neighborhood and we've been trying to get there for a while now. Despite what you coasters might think, we actually do have great fish here in the Midwest! Lake Superior Whitefish happens to be one of my favorites. It's mild, delicate, and when cooked correctly, flakes off perfectly with each bite you take. I served mine with crushed Peruvian purple potatoes and grilled asparagus. Enjoy!

Ingredients (Prep time: 15 mins)

1 lb of Lake Superior Whitefish fillets, skin on (you could also use Sea Bass, or another white, light fish)

5 TBSPs butter

2 whole medium-sized shallots, minced

1 whole lemon, zested

2 whole lemons, juiced

½ cup GF all purpose flour

4 TBSPs olive oil

kosher salt and fresh ground pepper, to taste

Preparation Instructions

Season flesh side only with salt and pepper. Sprinkle generously with flour and then shake off excess.

In a 12-inch non-stick skillet, heat 4 TBSPs of olive oil over medium high heat until hot, but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 minutes. Turn the fish over flesh side down and finish cooking, about 3 more minutes, depending on the thickness of your fish. Remove fish from skillet and allow to rest for a few minutes.

Begin making the lemon shallot butter sauce when you flip the fish. Melt the butter over a medium-high heat and add in the minced shallot and lemon zest. Cook over medium-high heat for a couple of minutes.

When the shallots have become a little softer, add in the lemon juice. Whisk together and reduce the heat to medium until you’ve got an aromatic sauce.